CORN PUDDING

April 21, 2010

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

1/2 Cup sugar — (1/2 to 1)
3 Tablespoons cornstarch
2 eggs
1 1 pound can cream style corn
1 13 oz. can evaporated milk
Butter

Preheat oven to 350°
Lightly grease a 1 1/2 quart baking dish.

Combine sugar and cornstarch in medium bowl. Add eggs, corn and milk and mix well.

Turn into baking dish and dot generously with butter.

Bake until center is almost firm, about 1 hour.

Description:
“From Ellen”


Per Serving (excluding unknown items): 187 Calories; 6g Fat (30.1% calories from fat); 6g Protein; 27g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES: From Ellen

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